The One With All The Miso

In another episode of What I Ate Wednesday we explore the in’s and out’s of my typical Macrobiotic day. In the mornings I have been alternating between smoothies and this amazing whole grain wrap. The wrap has a garlic spread, smashed avocado, lox, spinach, and an egg.

One of the keys to a Macrobiotic diet is embracing miso. It is so good for your overall health and actually incredibly versatile. I started with the soup in a jar last week with red miso and this week experimented with miso/ginger broth from Trader Joes. The broth makes an excellent base for veggies and tofu. Depending on how much you add it can either be an excellent snack or a nice filling meal. I’ve gone a bit seaweed crazy, a phrase I never thought I would hear myself say, but the first day I put way to much in. There is such a thing as too much seaweed. This recipe fully embraces the “whatever floats your boat” lifestyle. I added some shaved carrots, edamame, mushrooms, a small handful of arame seaweed, and sriracha tofu (pre-made from TJ’s). I just heated it all together over medium high heat for about ten minutes.

While I try to incorporate more grains into my diet I am also fully embracing this beautiful Fall weather we have been having. I am having a field day with squash and this is absolutely the year of the Delicata! This recipe is one of my new Fall favorites. It hits every one of your tastebuds with all encompassing goodness. Feta cheese is not part of the Macrobiotic diet but would be PHENOMENAL in this.

Delicata Squash with Brown Rice Salad

So healthy and warming. This recipe will become an instant fan favorite

  • Prep Time: 5m
  • Cook Time: 25m
  • Total Time: 30m


  • 1 Delicata Squash
  • 2 cups brown rice cooked according to package (frozen in bags is fine too)
  • 1/3 cup chopped walnuts
  • 1/3 cup raisins
  • 1/2 cup spinach
  • 1 handful chopped sage
  • 1/3 (optional) crumbled feta cheese


  1. Preheat oven to 450 degrees
  2. Cut squash length wise and discard the seeds inside. Cut into half inch pieces and spread out on sprayed baking sheet. drizzle with olive oil and a bit of salt and pepper.
  3. Bake squash for 20-30 minutes
  4. While squash is baking cook rice according to package.
  5. After rice is cooked, while still warm mix in all of the other ingredients
  6. When squash is done split the rice and the squash among two plates and enjoy!

Are you as squash obsessed as I am? If so, what are some of your favorite Fall squash recipes?


The Simple Weekday Lunch You Will Love

You know those weeks where you have just the right amount of left over food that doesn’t seem to go together but you feel bad just throwing away? Make soup!

This week I had carrots, bell peppers, basil, and cilantro left over from meal prep. To me these ingredients generally point towards Thai food so I went to the store and bought rice noodles and soba noodles, bean sprouts, mushrooms, and baked sesame tofu. Pre-baked tofu is amazing. It lasts well in this recipe, it already tastes great, a general win. Now the questions was, a big production of soup cooking for hours or a quick to-go lunch option I could have all week? Can you guess which way I went?

SOUP IN A JAR…sweeping meal prep stations near you. I used three pint sized mason jars. I cooked the noodles to al dente and placing them in the bottom of the jars and put my seasoning on top. I used 1 tbsp in each jar of thai curry paste, Sambal Oelek (Ground Fresh Chili Paste), miso, and soy sauce. I also used a half a tbsp sriracha. These can be varied depending on how spicy you want your soup. My soup turned out with amazing flavor but not too spicy. I then added a handful of my diced bell peppers, mushrooms, diced tofu, and matchstick carrots. I threw in a decent helping of the mixed herbs and topped the whole jar with coconut cream. It was extremely full but so pretty and so portable.

When it got close to lunch time I removed the jars from the fridge to let them get closer to room temperature. I then filled the jar with boiling water, put the top back on and let it sit for 5-10 minutes. When I opened the jar again the coconut cream was infused and all I had to do was make sure the pastes and sauces were completely mixed in and then enjoy! I cannot put in to words how much I enjoyed these amazing and super easy and healthy lunches. I cannot wait to continue to experiment with new types of soups in the coming cold months.

Have you tried soup in a jar? If so, what is your favorite recipe?



A Day In The Life: Macrobiotic Diet

Happy Almost Weekend and first day of FALL!!!!

September has flown by I can’t believe it. This is the first whole week I have been home. Normally, this would mean recipe testing but I received a really fun surprise at the end of last week, a tasting menu of the new Hungryroot food!

I have enjoyed Hungryroot products previously and completely forgot I ordered some of their new snacks and meals a few weeks ago. This week I have something every night so these quick, healthy, veggie-based meals are amazingly helpful. I have also moved into my Macrobiotic month. Not to be confused with counting Macros, the Macrobiotic diet is actually an all encompassing lifestyle. It focuses on the yin/yang in food, whole grains, organic vegetables, and sea vegetables! Meat is allowed but should be enjoyed occasionally. I have been really excited to get to Macrobiotic. I am hoping it will serve me well pre-holiday.

Yesterday being a particularly long and busy day I planned ahead. This weekend I made these Vegan Pumpkin Oatmeal Muffins so I could enjoy them for breakfasts or snacks. I was lazy and did not melt coconut oil with the flaxseed, cook my oats, and I was missing chocolate chips. I used slightly more milk (coconut/almond milk) and substituted chopped walnuts for the chocolate chips. THESE ARE AMAZING. Incredibly moist and full of fall flavor. 10/10 would make again and probably will this weekend.

For lunch I used some of the Southwest Chicken I meal prepped this weekend. Chicken Thighs with Chili-Lime seasoning from Trader Joe’s and fresh lime juice squeezed on top with a black bean/corn mixture on the side. I put this all over brown rice cooked in veggie stock and threw in avocado and tomato salsa for good measure. Taco Thursday anyone?

Dinner was quick and easy with the red pepper quinoa and chopped veggies from Hungryroot. It was done in 10 minutes.

Getting back to the recipe testing next week and diving into this new diet choice 🙂 Have a wonderful weekend everyone!